Remember how easy it is to make your own stock with all those leftover bird parts at this time of year?
I was telling my mom about how thrilling it is making stock, and so she decided to pull out an old recipe that her grandmother used to make. That’s right – my Great Grandma Mary, born in 1900, full-blooded German, hard-working, tough as nails, make everything with lots of butter type of lady.
I don’t remember her much – most of what I know is what has been told. When I was a kid, I mostly remember visiting her in a nursing home. She recognized me less and less, and finally didn’t remember me at all.
But what a great way to remember her – through the kitchen. I think she spent half her life there.
I asked my mom where she think the recipe originated, and she said probably a newspaper or magazine, circa 1940s or 1950s. It was fun to think of that – real food hasn’t changed much in the past century, and it probably won’t even as tastes evolve.
The best part? It is made with wine. I’m a little obsessed with cooking with wine lately (maybe because I can’t have any?). You can’t go wrong with wine. It always turns out good.
Oh and the next best part is that it is super easy.
And the other best part is that it is so versatile – you can substitute any number of the ingredients to suit your tastes.
Are you ready for this?
- 1 large onion, sliced thinly
- 2 stalks celery, sliced
- 3 T butter
- 6 T flour
- 1 t salt
- 1/4 t pepper
- 8 cups turkey stock or broth
- 2 potatoes cubed (you can peel if you want, but I didn’t)
- 2 carrots, cut into small pieces
- 2 small zucchini cut into strips
- 1 10 oz. package frozen corn (I personally don’t have any 10 oz packages, so I just guessed)
- 1 cup white wine (recipe suggest Chablis)
- 2 cups turkey pieces
- 2 T chopped parsley
- Saute the onion and celery in butter until crisp-tender (translucent-ish) over medium heat.
- Remove from heat and mix in the flour, salt, and pepper.
- Turn the heat back up to medium-high and gradually stir in the broth or stock.
- Stir while heating until it boils.
- Add the potatoes and carrots.
- Reduce heat slightly, cover, and simmer for 15 minutes.
- Add remaining ingredients (zucchini, corn, wine, turkey, parsley), cover, and simmer for 15 minutes (not too low, or the alcohol won’t evaporate! Ha. Keep it bubblin’).
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